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Garina
Published by Akademi Kesejahteraan Sosial Ibu Kartini Semarang
ISSN : 20857691     EISSN : 28094654     DOI : 10.69697
Core Subject : Science, Art,
Arts Computer Science & IT
The journal invites authors to publish a recent scientific paper on the results of study and review of literature relevant to fashion and food technology
Arjuna Subject : Umum - Umum
Articles 149 Documents
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Dari Tradisional Menuju Fungsional: Analisis Sensori Putu Ayu Original vs. Putu Ayu Substitusi Tepung Daun Kale Aulia, Wahyu Mafatikhul; Rahma Hafida; Azis Nur Rosyid
Garina Vol. 17 No. 2 (2025): Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v17i2.330

Abstract

The purpose of this study is to analyse the comparison of sensory characteristics between original putu ayu cake and a variant with a 25% substitution of kale leaf flour. The substitution of kale leaf flour is expected to serve as a natural alternative for coloring while also improving the cake's nutritional value. This research utilized a quantitative experimental approach, involving organoleptic testing with 62 panelists from the Brangsong Baru Housing. The panelists evaluated four sensory aspects: aroma, color, taste, and texture. The results from the organoleptic tests showed that substituting kale leaf flour positively influenced the aroma of the putu ayu cake without compromising its texture. However, the color and taste still require improvements to enhance the overall consumer acceptance of the cake. These findings highlight the potential of kale leaf flour as a functional ingredient in traditional cakes, offering a healthier alternative while maintaining the sensory qualities that consumers expect.
Penerapan Pola Zero Waste pada Ready to Wear dengan Texstil Ecoprint Pewarna alam Arina Haq; Grace Nauli
Garina Vol. 17 No. 2 (2025): Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v17i2.331

Abstract

The implementation of the concept of sustainable fashion is an effort carried out by fashion players to create sustainable fashion products so as to reduce the impact of fast fashion. Forms of implementing the concept of sustainable fashion include the zero waste puttern cutting technique and the use of natural dyes. Cutting techniques without leaving scraps and liquid waste produced from the textile production process. The purpose of the study was to determine the process of implementing zero waste in ready to wear with ecoprint natural dye textiles. The data collection methods used are observation, documentation and literature methods. The analysis used in this study is qualitative data analysis. The process begins with creating ecoprint motifs using steam techniques and adding cibori motifs, the process of creating designs and planning the layout of the pattern components, and planning the layout of patterns on ecoprint materials, the cutting process, installing tricot, followed by the sewing process to unite the pattern components. The initial stage in this process is sewing the top. Conclusion of the process of applying the zero waste puttern cutting technique with ecoprin natural dye textiles is one of the visionary concepts where creating clothes starts from making motifs. with ecoprin natural dye textile is one of the visionary concepts where creating clothes starts from making motifs with natural dyes and continues with efforts to minimize fabric waste by applying the zero waste concept to the cutting pattern process and continues with the sewing process until completion, so that it can be used as a solution and reference in the fashion field for making clothes sustainably. Suggestions for applying the zero waste concept to be more optimal, the design of motif designs and pattern designs should always go hand in hand so that all motifs can be used and in accordance with the design to minimize fabric waste and dye waste.  
Karakteristik Sensoris dan Organoleptik Choux Pastry: Studi Komparatif Penggunaan Telur Ayam dan Substitusi 25% Telur Bebek Ragil Fatmawati; Sri Yulianto Fajar Pradapa
Garina Vol. 18 No. 1 (2026): Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v18i1.350

Abstract

Choux pastry relies heavily on eggs to form its cavity structure and sensory characteristics. The use of duck eggs can improve physical quality due to their higher protein and fat content compared to chicken eggs. This study aims to analyze the differences in organoleptic quality between choux pastry with 100% chicken eggs and 25% duck egg substitution. The experimental quantitative study involved 50 panelists using a hedonic scale questionnaire and analyzed descriptively. The results showed that 25% duck egg substitution significantly improved texture firmness and provided a more savory taste. However, in terms of aroma, the sample with duck egg substitution scored lower due to a sharper fishy aroma. Although 25% duck egg substitution effectively improved the physical structure, it is recommended to add aromatic ingredients to reduce the distinctive duck egg aroma. These findings provide insights into the development of choux pastry with duck egg substitution to improve physical quality without sacrificing desired organoleptic characteristics.
Analisis Daya Terima, Gizi, dan Finansial Produk Olahan Berbasis Tepung Kimpul (Xanthosoma Sagittifolium) dan Bandeng (Chanos Chanos) Maeva Ristianti Fatharani Putri; U.Yuyun Triastuti; Esteria Priyanti
Garina Vol. 17 No. 2 (2025): Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v17i2.353

Abstract

This study aims to analyze the acceptability, nutritional content, and financial feasibility of processed food products based on kimpul flour (Xanthosoma sagittifolium) and milkfish (Chanos chanos) as a functional local food innovation with potential for development to support food security. Kimpul flour was selected as a substitute for wheat flour due to its complex carbohydrate content, low glycemic index, and dietary fiber beneficial for digestion. Milkfish was utilized as an economical animal protein source rich in omega-3 fatty acids and widely available in Indonesia. The developed products included milkfish risoles, milkfish satay lilit, and kimpul pancake with various substitution formulations, tested using an experimental laboratory method. A hedonic test was conducted with 30 semi-trained panelists to evaluate color, taste, aroma, and texture. Nutritional content was analyzed using the Fat Secret application, while financial feasibility was assessed through a two-year cash flow projection. The results indicated that kimpul flour substitution at 8% in risoles, 10% in satay lilit, and 50% in pancakes yielded the highest acceptability scores based on organoleptic evaluations favored by the panelists. Nutritional analysis demonstrated an increase in dietary fiber and a balanced macronutrient profile. Financial analysis showed that the business is feasible and profitable for development at the micro, small, and medium enterprise (MSME) scale. This study concludes that kimpul flour and milkfish have strong potential as functional food ingredients with high economic value.
Daya Terima Masyarakat terhadap Shortcake Labu Kuning (Curcubita Moschata) sebagai Inovasi Makanan Penutup Lucia Rasifa Anggira; Tri Rettagung Diana; U.Yuyun Triastuti
Garina Vol. 17 No. 2 (2025): Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v17i2.354

Abstract

This study focuses on the development of pumpkin shortcake (Curcubita moschata) as a dessert innovation, utilizing the potential of Indonesia’s local food resources, which are highly nutritious and widely available. Pumpkin is well known for its high dietary fiber content that supports digestion, as well as its antioxidant properties that may reduce the risk of cancer and chronic diseases. While traditional shortcakes are commonly made with strawberries, this innovation aims to substitute conventional ingredients with pumpkin, thereby not only enhancing nutritional value but also supporting the local farming economy. The main objectives of this research are to identify the production process and formulation of pumpkin shortcake, evaluate consumer acceptance of the product, and analyze packaging and presentation strategies that enhance consumer appeal. The production process involved selection, washing, steaming, and pureeing of pumpkin, followed by weighing, mixing, molding, baking, cooling, filling, and cutting. The third experiment successfully produced a product that met all sensory criteria, including color, taste, texture, and aroma. A hedonic test involving 35 untrained panelists indicated that pumpkin shortcake with 25% liquid milk and 75% pumpkin (Code 731) was the most preferred, particularly in terms of taste and color, while the 50% milk and 50% pumpkin formulation (Code 281) was most favored for aroma and texture. The findings conclude that the formulation of pumpkin shortcake with 25% liquid milk and 75% pumpkin is the most accepted by consumers. Attractive packaging and presentation are also emphasized as essential strategies to enhance product appeal and market value.
Integrasi Platform Digital dalam Pengembangan Kuliner Lokal untuk Mendukung Gastronomy Tourism Berkelanjutan Rahmat Kusnedi; Muhammad Wildan; Muhammad Irfan; Dikki Z Choesrani
Garina Vol. 17 No. 2 (2025): Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v17i2.377

Abstract

Food tourism is increasingly recognized as a strategic component in enhancing the competitiveness of tourism destinations, particularly thru the development of local cuisine based on local wisdom. However, most research still views digital platforms as partial promotional tools and has not yet studied how to use them systematically to build a sustainable culinary tourism ecosystem. The purpose of this study is to examine how digital platforms contribute to the development of local cuisine and how they contribute to the strengthening of sustainable culinary tourism. This is the culinary tourism destination that is the subject of this study, which was conducted using the case study method. Data was collected thru in-depth interviews with culinary MSME producers, destination managers, and tourists, as well as online observations via social media, travel review platforms, and culinary markets. The research results show that the value of tourism experiences can be enhanced, destination identity strengthened, and active participation of local SMEs increased thru the integration of digital platforms that connect visual promotion, tourist interaction, and digital culinary stories. The latest finding in this research is the development of a multi-platform digital integration model that serves not only as a marketing tool but also as a collaborative ecosystem that helps local economic growth, preserves culinary cultural heritage, and enhances the competitiveness of tourist destinations. The results of this research contribute conceptually and practically to building sustainable digital-based culinary tourism strategies.
Perbedaan Kualitas Warna Kain Katun Primissima Menggunakan Zat Warna Gulma Kirinyu (Chromolaena Odorata L) dengan Zat Mordan Tawas dan Tunjung Tri Rahayu
Garina Vol. 18 No. 1 (2026): Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v18i1.340

Abstract

The use of synthetic dyes in the textile industry has caused various environmental problems due to waste that is difficult to degrade and has the potential to contaminate water and soil. Therefore, the development of environmentally friendly natural dyes is an important alternative to be explored. One potential but underutilized source of natural dye is kirinyuh weed (Chromolaena odorata L.), which is known to contain natural pigment compounds such as tannins and flavonoids. This study aims to analyze the dyeing quality of primissima cotton fabric using kirinyuh leaf extract with variations of alum and ferrous mordants through a mordanting process. The research employed an experimental method, including hot extraction of kirinyuh leaves, dyeing of primissima cotton fabric, and mordanting using alum and ferrous salts. The evaluation of dyeing quality focused on washing color fastness and light color fastness tests based on standard textile testing methods. The results indicate that the type of mordant significantly affects the resulting color quality. Alum mordant produced relatively lighter colors with good washing fastness, while ferrous mordant resulted in darker shades with similarly good washing fastness. However, color fastness to light showed relatively lower values, particularly in fabrics treated with alum mordant. Based on these findings, it can be concluded that kirinyuh leaf extract has the potential to be used as a natural dye for primissima cotton fabric, although further optimization is required to improve color resistance to light exposure.
Kajian Literatur tentang Teknik Tata Rias Wajah dan Pengaruhnya terhadap Hasil Riasan Anik Maghfiroh; Hidayah Desti Khayrunnisa; Meiliza Nur Shela; Nia Selvi Ayu Saputri; Siltya Yekti Hasna Larosa; Gracia Mulianov Alnatares
Garina Vol. 18 No. 1 (2026): Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v18i1.372

Abstract

Makeup artistry is an aesthetic skill that functions to enhance appearance while concealing facial imperfections. Techniques such as foundation selection, foundation mixing, contouring, and natural makeup application have been proven to influence the quality of makeup results, both in terms of durability and aesthetics. This study employs a literature review method by examining several national and international journals related to makeup techniques. The findings indicate that selecting the appropriate type of foundation and applying mixing techniques can extend makeup durability for more than two hours. Furthermore, daily makeup practice significantly improves practical skills within society, while basic knowledge of cosmetics shows a positive correlation with the proper use of cosmetic products. This review emphasizes that makeup techniques have a tangible impact on the quality of results, whether in educational contexts, professional practice, or everyday needs. Therefore, mastering both theoretical and practical aspects of makeup artistry is essential for the sustainable development.
Konsep Natural Look dalam Tata Rias Wajah: Tinjauan Literatur pada Teknik dan Persepsi Kecantikan Anik Maghfiroh; Dhafina Aullya; Putri Setyaningrum; Tsabita Dienalhaqqi; Maulida Kayla Talitha Ramadina; Gabriella Paska Wibowo
Garina Vol. 18 No. 1 (2026): Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v18i1.375

Abstract

The concept of the natural look in facial makeup has continued to develop along with changes in beauty trends that emphasize a simple, clean, and natural appearance. The natural look is not only understood as a makeup technique involving minimal cosmetic use, but also as a representation of modern beauty perceptions that highlight authenticity and self-confidence. This article aims to examine the concept of the natural look in facial makeup through a literature review of various relevant previous studies. The method used is a literature study by analyzing scientific journals and books discussing natural makeup techniques and beauty perceptions. The results indicate that the natural look is achieved through the use of neutral colors, light application techniques, adjustment to individual facial characteristics, and the selection of cosmetics that support a natural appearance. In addition, beauty perceptions of the natural look tend to emphasize simplicity, cleanliness, and an authentic impression. Therefore, the natural look can be understood as a combination of technical approaches in makeup and social constructions of the meaning of beauty in society.
Standarisasi Wajah Melalui Tren Tiktok Beauty dan Implikasinya pada Teknik Makeup Anik Maghfiroh; Itsnayni Itsnayni; Marselia Dewi Anggraeni; Varisa Berliana Al-Azhar; Nadine Fahira; Safiyyah Raihana
Garina Vol. 18 No. 1 (2026): Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v18i1.376

Abstract

The development of social media, particularly TikTok, has played a significant role in shaping beauty trends and constructing ideal facial standards among young generations. The TikTok Beauty phenomenon not only provides diverse makeup references but also reinforces specific visual representations that influence perceptions of beauty. This study aims to examine the relationship between the TikTok Beauty phenomenon, the process of facial standardization, and its implications for the development of makeup techniques. A qualitative approach was employed through content analysis and literature review. Primary data were obtained from observations of popular TikTok videos under the hashtags #beautytrend, #makeup, and #tiktokbeauty, while secondary data were drawn from scholarly literature on beauty standards, social construction, and social media algorithms. The findings indicate that TikTok strengthens certain beauty standards such as fair skin, slim facial contours, and a flawless appearance which in turn influence techniques like complexion layering and visual manipulation. However, the platform also provides space for more inclusive and diverse beauty narratives. This study recommends enhancing aesthetic literacy to ensure that makeup practices prioritize diversity and the unique characteristics of each individual.

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